Walker River Cooling and Nevada Fresh Pak
Walker River Cooling is a joint-venture between Nevada Fresh Pak, a Peri & Son’s Farms company and The Nunes Company. Located in the Mason Valley of Yerington, Nev., the 10,000 square foot state-of-the-art cooling and distribution facility is the only facility of its kind in Nevada and changes the face of one of the largest commercial produce growers in the State.

With the completion of the new facility, the two companies’ are now positioned to expand growing capability and cool more produce in a faster, more efficient way. This means fresher and longer-lasting produce for the supply chain and ultimately for consumers. All steps to get produce to market now happen in Yerington while maintaining the company’s commitment to sustainable farming practices that meets the highest environmental, social and economic standards.

The cooling facility began its 24-hour per day service in mid-May at the beginning of year’s harvest cycle. With more than 80 plus years of combined industry experience, The Peri and Nunes operations offer a level of expertise in growing, harvesting, cooling, sales and marketing that is unsurpassed. The large commercial operation produces more than 25 million pounds of organic baby greens and 40 million pounds of organic fresh vegetables servicing retailers, processors, wholesalers and other buying organizations throughout North America.

The new facility employs approximately 20 full-time personnel. Together, Peri & Sons Farms and Nevada Fresh Pak, represent the largest private employer in Lyon County, currently supporting over 220 full-time diverse positions including specialists in the areas of agricultural science, engineering, manufacturing, and business and information technology. The company also supports a seasonal work force of over 1,400 full-time employees. Based on recent economic impact studies the company’s direct and indirect impact on the economy in Northern Nevada now exceeds $150 million.

Learn more about our cooling process >
Nunes & Peri. No Risk. No Reward. (315kb PDF) >
Walker River Cooling First of Its Kind in Nevada Positions Operations for Expansion (70kb PDF) >
Walker River Cooling | Peri & Sons Farms & The Nunes Company >
Peri & Sons Farms
One Thing in Common
Did you know onions are the only basic ingredient found in every single solitary cuisine around the world? Onions are endlessly versatile and an essential ingredient in countless recipes. Believed to be native to Asia, these underground bulbs are prized all over the world; they are definitely prized in Yerington, Nevada at Peri & Sons Farms where we have been growing premium white, red, yellow, sweet and organic onions since 1979.

If you love cooking, and especially cooking with onions, then we think you will particularly enjoy this part of our website. We invite you to join our Onion Obsession Club to periodically receive information and recipes featuring onions.
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Broccoli, Cheese and Onion Strudel
Ingredients
2 pounds fresh broccoli
1/2 cup boiling water
1/2 cup yellow or white onion, chopped
1/4 cup butter
3 eggs
2 cups shredded mozzarella cheese
1/4 cup chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
10 frozen phyllo pastry sheets, thawed
1/2 cup melted butter
Directions
Preheat oven to 350 F.

Rinse the broccoli and pat dry; trim and discard the stem ends. Split the stalks and chop the stems and florets.

Place the broccoli in the boiling water in a large saucepan. Cook, covered, over medium heat for 5 minutes. Remove from heat and drain well.

Sauté the onion in 1/4 cup butter in a large skillet for about 3 minutes or until golden brown. Add the chopped broccoli. Sauté for 1 minute longer, stirring constantly. Beat the eggs in a large bowl. Add the cheese, broccoli mixture, parsley, salt and pepper and mix to combine.

Line the inside of a 9-inch springform pan with 6 of the pastry sheets, overlapping the edges and brushing each sheet with melted butter.

Pour the broccoli mixture into the pan. Fold the overlapping edges of the pastry sheets over the top of the mixture.

Cut four 9-inch circles from the remaining 4 phyllo sheets with scissors. Brush each circle with melted butter, then layer over the top of the mixture. Slice through the pastry circles to make 8 wedges. Pour any remaining melted butter over the top.

Place the springform pan on a larger pan to catch the drippings. Bake at 350 F for 40 to 45 minutes or until the crust is puffy and golden brown. Remove to a wire rack to cool.
Broccoli, Cheese and Onion Strudel
This savory strudel makes a satisfying brunch, snack or dinner, making it a true multi-tasker! You can substitute spinach for the broccoli, if you like -- just make sure the spinach is blanched and very well-drained. This recipe makes 8 servings.
PREP TIME
30 minutes
COOK TIME
45 minutes
Looking for inspiration? Try these recipes:
Gorgonzola Pasta with Walnuts
Gorgonzola Pasta with Walnuts
Summer Garden Spaghetti
Summer Garden Spaghetti
Spinach and Cheese Strata
Spinach and Cheese Strata
Nevada Fresh Pak